MacAdamia, Raspberry, & White Chocolate Cookies

Raspberry jam right in the cookie dough. That’s what sets these apart from every other white chocolate macadamia cookie out there. The jam adds a subtle fruity tang to the batter that plays off the sweet, creamy white chocolate chips and rich, buttery macadamia nuts.

The dough comes together fast. Cream the butter and sugars, beat in the egg, then stir in vanilla and raspberry jam before folding in the flour mixture. The jam makes the dough slightly stickier than a standard drop cookie, which actually helps keep the centers soft and chewy after baking.

Pull these from the oven when they still look slightly underdone. They’ll firm up on the cookie sheet as they cool, and you’ll get that soft center with just a hint of crisp at the edges.

Kitchen Tips

• Use seedless raspberry jam for a smoother texture throughout the cookie
• Don’t overbake. Pull them at 8 minutes if your oven runs hot. The tops should look barely set
• Chop the macadamias into irregular pieces so you get some big crunchy bites mixed with smaller ones
• Let the cookies cool on the baking sheet for 5 minutes before moving to a rack. They’re fragile when hot

Variations

• Dark chocolate swap: Use dark chocolate chunks instead of white chips. The bitterness pairs beautifully with the raspberry
• Lemon raspberry: Add a teaspoon of lemon zest to the batter for a bright citrus note
• Toasted coconut: Fold in a handful of toasted shredded coconut with the nuts for a tropical twist